Directions

1. In large bowl, season beef, if desired, with salt and pepper, then toss with flour.
2. In 12-inch nonstick skillet heat 1 tablespoon olive oil over high heat and brown beef in 2 batches. Turn into 4-1/2 quart slow cooker.
3. In same skillet heat remaining 1 tablespoon olive oil over medium-high heat and cook mushrooms, stirring occasionally, 4 minutes or until golden. Add garlic and thyme and cook, stirring occasionally, 30 seconds. Stir in wine. Bring to a boil over high heat. and cook, stirring occasionally, 2 minutes or until reduced by about half. Pour into slow cooker. Stir in onions Pasta Sauce. Cook covered on Low 8 to 10 hours or High 4 to 6 hours.